White Chocolate Sweet Potato Cake

2 pounds sweet potatoes
1 1/4 cups vegetable oil
Unsalted butter for pans
2 cups cake flour (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place
on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to
handle, remove skin, and mash flesh with a fork into coarse pure. Lower oven
temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust
with flour, and set aside. In the bowl of an electric mixer fitted with the
paddle attachment, beat eggs and sugar together on medium-high speed until light
and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium
speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into
sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter
from mixer; fold in 1 cup macadamia nuts by hand.

Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake
until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let
pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely,
about 1 1/4 hours.

Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream
to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30
to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric
mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream
into chocolate mixture until fully incorporated.

Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup
chocolate frosting on one layer, then stack next layer on top, and frost. Repeat
frosting-and-stacking process until each layer is frosted. Spread remaining
frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on
top of cake, and serve.

Yield: 10 servings (Serving size: 10 servings)


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